First Course
Lenticchie di Castelluccio - a soup of earthy brown lentils from Castelluccio simmered with celery, carrots, winter squash and herbs. Finished with a drizzle of Umbrian extra virgin olive oil
You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients. 
— JULIA CHILD


"The mountain cuisine of Umbria"
February 23rd - March 13th
Lenticchie di Castelluccio - a soup of earthy brown lentils from Castelluccio simmered with celery, carrots, winter squash and herbs. Finished with a drizzle of Umbrian extra virgin olive oil
A choice of one of the following:
Tagliolini al Tartufo Nero - thinly cut egg yolk pasta tossed with garlic, butter, parsley, and black truffles
or
Ignudi di Ortiche - “naked” ravioli of house made ricotta and nettles, tossed with butter and Prosciutto de Parma
Insalata di Farro Invernale - a salad of Bluebird Grains farro tossed with chicories, apples, hazelnuts, and a Sangiovese vinaigrette. Topped with shaved Gorgonzola
A choice of one of the following:
Trota Carbonata - grilled ruby trout basted with sauce of fennel seed, garlic, red wine vinegar and olive oil. Topped with a warm salad of fennel, olives, red potatoes and sorrel
Piccione al Mattone - a semi boneless squab grilled under a brick and served over a winter bread salad with roasted red onions, celery, arugula, dried cherries and golden raisins. Garnished with a squab liver crostini
Cinghale in Agrodolce - marinated loin of wild boar pan roasted and finished with a complex sauce of Proscuitto, unsweetened chocolate, pine nuts and prunes. Served with a chestnut sformatino
A choice of one of the following:
Dolci - a choice from a selection of our favorite desserts, including an extravagant Torta di Cimabue, creamy lemon zuccotto, pine nut and olive oil cake with a citrus salad, and a decadent chocolate soufflé
or
Formaggi - a selection of domestic and imported artisanal cheeses with fresh fruit, nuts and house-made preserves and condiments
Fifty-five dollars per person
Information: 503-238-1464 or
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Hours: 5:30PM - 9:30PM; Tuesday - Saturday |
2832 SE Belmont St Portland, OR 97214 |
(503) 238-1464 | info@genoarestaurant.com|
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